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  • Pear and Pecan Flip Cake

  • 8-12 Servings
  • Ingredients
  • 4 tablespoons butter
  • 4 pears, peeled, seeds removed and cut into ¼-inch slices
  • 1 orange, zested and juiced
  • 1 teaspoon fresh ginger
  • ½ vanilla bean, seeds scraped
  • 1 cup sugar
  • ¾ cup pecans, toasted and coarsely chopped
  • Cake Batter
  • 1 stick unsalted butter, softened
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ½ vanilla bean, seeds scraped
  • 1 teaspoon cinnamon
  • 3 eggs, room temperature
  • 2 tablespoons buttermilk
  • 1 ¼ cups all-purpose flour
  • ¼ cup cornmeal
  • 1 ¾ teaspoon baking powder
  • ½ teaspoon salt
  • Directions
  • 1Preheat the oven to 350 degrees. Melt the butter in a 9-inch cast iron skillet over medium heat. Add the pears and orange zest, and cook for 2 to 3 minutes, stirring occasionally. Add the ginger, vanilla and sugar and cook for another 5 to 7 minutes, until the pears are tender but still have a bite. Remove the pears from the liquid with a slotted spoon and set aside.
  • 2Increase the heat to medium-high and continue to cook the liquid until it’s thickened to a caramel-like state, about 4 to 5 minutes. Turn off the heat. Allow the liquid to cool for a couple of minutes. Arrange the pears in a desired design on top of the reduced sugar mixture. Sprinkle with chopped pecans.
  • 3Spread the cake batter over the top of pears. Bake for 30 to 35 minutes, until the cake springs back just slightly when touched. Allow to cool for 5 minutes. Run a knife around the edge of the cake and unmold by carefully flipping the skillet onto a large serving plate. Serve warm with ice cream.
  • Cake Batter
  • 1In a large mixing bowl, cream the butter, brown sugar, vanilla and cinnamon with an electric mixer until pale and fluffy. Crack the eggs into a medium bowl, add the buttermilk, whisk to combine.
  • 2In a medium bowl, mix the flour, cornmeal, baking powder and salt. Add the dry ingredients to the large mixing bowl all at once, and mix for about 30 seconds.